Differential effects of shiitake- and white button mushroom-supplemented diets on hepatic steatosis in C57BL/6 mice

Chandra, Lawrance C.; Smith, Brenda J.; Clarke, Stephen; Marlow, Denver; d’Offay, J.M.; Kuvibidila, Solo

doi:10.1016/j.fct.2011.09.001

Cited by 21 publications

(14 citation statements)

References 29 publications

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“…The accumulation of TAG in the liver contributes to the development of hepatic steatosis [14]. Consistent with this, a Shiitake mushroom enriched diet (5% by weight) was recently reported to induce hepatic steatosis in mice [15]. …”

Section: Introductionmentioning

confidence: 71%

“…Recently, Shiitake mushrooms were reported to increase vacuolated hepatocytes and hepatic steatosis suggesting fatty liver ( p < 0.05) in mice fed a normal diet enriched with Shiitake mushrooms for six weeks [15]. Again, Shiitake mushrooms produced significant hepatic steatosis in mice fed a standard diet (AIN-93) compared to mice fed a white button mushroom-enriched diet [15].…”

Section: Discussionmentioning

confidence: 99%

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A High-Dose Shiitake Mushroom Increases Hepatic Accumulation of Triacylglycerol in Rats Fed a High-Fat Diet: Underlying Mechanism

et al. 2014

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Shiitake mushroom have been shown to have health benefits including lowering plasma lipids and preventing body weight gain. However, their underlying mechanisms are largely unknown. The study aim was to assess the potential underlying mechanism of Shiitake mushrooms in lowering plasma triacylglycerol (TAG) in rats fed a high fat diet (HFD). Forty Wistar rats were divided into control group were given HFD and treatment group were fed HFD, enriched with Shiitake mushroom powder at a low dose (LD-M): 0.7%, medium dose (MD-M): 2%, or high dose (HD-M): 6% (wt:wt) for six weeks. Diets were isocaloric containing ~50% energy from fat. After six weeks’ dietary intervention, the rats were sacrificed, and blood and tissue samples were collected. The HD-M group showed a significantly higher ratio of liver weight to 100 g body weight (p < 0.05), a more severe hepatic steatosis marker, such as hepatocyte ballooning (p < 0.0001), and more liver triacylglycerol content than LD-M and MD-M (p < 0.05). HD-M also showed a significantly decreased ratio of phosphatidylcholine (PC) to phosphatidylethanolamine (PE) compared to HFD (p < 0.05), however, there were no differences compared to HD-M and MD-M. Our results also showed a positive association between the dosage, liver TAG, and liver ballooning histology. A negative association was found between the mushroom dosage and the ratio of liver PC to PE. This study showed the mechanism of how high-dose Shiitake mushroom (HD-M) prevents obesity by increasing TAG accumulation in the liver, rather than adipose tissue.

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Section: Introductionmentioning

confidence: 71%

Section: Discussionmentioning

confidence: 99%

A High-Dose Shiitake Mushroom Increases Hepatic Accumulation of Triacylglycerol in Rats Fed a High-Fat Diet: Underlying Mechanism

et al. 2014

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“…Generally, mushrooms are rich in dietary fiber, minerals, and vitamins, and also contain various polyphenolic compounds known as an excellent antioxidant. Shiitake mushroom (Lentinus edodes) is one of the most common edible mushrooms and it is the second most cultivated edible mushroom (Chandra et al 2011). Numerous studies have shown its medicinal attributes including anti-tumor, antimicrobial, liver function improving, cholesterol lowering activity (Choi et al 2006), lowering blood pressure and strengthening the immune system against diseases including viral ones (Reguła and Siwulski 2007).…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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“…Presently, shiitake mushroom is the second most cultivated edible mushroom around the world and accounts for about a quarter of the worldwide production (Jiang et al 2010). In the USA, its production had exceeded 9 million pounds per year during 2009 (Chandra et al 2011). Shiitake has recently attracted much attention as a physiologically functional food and as a source for the development of novel drugs (Manzi and Pizzoferrato 2000).…”

Section: Introductionmentioning

confidence: 99%

Enhanced Specificity for Detection of Frauds by Fusion of Multi-class and One-Class Partial Least Squares Discriminant Analysis: Geographical Origins of Chinese Shiitake Mushroom

Yang

et al. 2015

Food Anal. Methods

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Both multi-class and one-class discrimination analyses (DAs) have been widely used for tracing the geographical origins of Protected Designation of Origin (PDO) foods. However, due to the complexity of potential non-PDO frauds, both methods have encountered some problems. Because multiclass DA tries to classify two or more predefined classes, its classification results will be unreliable when it is used to predict a new object from an untrained class. One-class DA is developed using only the information concerning one-class objects, so they cannot necessarily ensure the model specificity for detection of various food frauds. In this work, a new chemometric strategy was proposed by fusion of multi-class and one-class DA to trace the geographical origin of a Chinese dried shiitake mushroom with PDO. The PDO shiitake objects (n=161) and non-PDO objects (n=264) from five other main producing areas were analyzed using near-infrared spectroscopy. The classification performance of multi-class DA, oneclass DA, and model fusion was compared. With second-order derivative (D2) spectra, model fusion obtained a high sensitivity (0.944) and specificity (0.968). Model comparison indicates that fusion of multi-class and one-class DA can enhance the specificity for detecting various non-PDO foods with little loss of model sensitivity.

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Differential effects of shiitake- and white button mushroom-supplemented diets on hepatic steatosis in C57BL/6 mice

Cited by 21 publications

References 29 publications

A High-Dose Shiitake Mushroom Increases Hepatic Accumulation of Triacylglycerol in Rats Fed a High-Fat Diet: Underlying Mechanism

A High-Dose Shiitake Mushroom Increases Hepatic Accumulation of Triacylglycerol in Rats Fed a High-Fat Diet: Underlying Mechanism

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Enhanced Specificity for Detection of Frauds by Fusion of Multi-class and One-Class Partial Least Squares Discriminant Analysis: Geographical Origins of Chinese Shiitake Mushroom

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